Whipped feta dip & toasted wholemeal pitta chips
Light feta cheese
Japanese-style silken tofu
1 clove(s), grated
½ teaspoon(s), chopped
1 teaspoon(s), level
Wholemeal Pitta Bread
Calorie controlled cooking spray
- To make the pitta chips, preheat the oven to 220°C, fan 200°C, gas mark 7. In a small bowl, combine the onion granules and paprika. Cut the pittas into triangles then carefully separate each triangle into halves.
- Arrange the pitta pieces on 2 baking trays, with the insides of the pittas facing up, in a single layer, then mist generously with cooking spray. Scatter over the spice blend and season well. Bake for 6-8 minutes until golden and crisp, then allow to cool completely.
- Meanwhile, make the dip. In a food processor or blender, purée the cheese, tofu and garlic until very smooth, stopping occasionally to scrape down the sides of the bowl if you need to. Spoon the dip into a wide, shallow bowl. Drizzle with the oil, season with black pepper, scatter over the oregano and serve with the pitta chips.